Executive Chef John Reis of Hilton Harrisburg shares his recipe for a festive fall dish.
Serves 2 people
Ingredients:
6 each fresh sea scallops
1 cup pumpkin puree
2 Tbsp chopped hazelnuts
2 Tbsp breadcrumbs
8 to 10 chives, chopped
1/2 cup chicken broth
1/2 cup heavy cream
1 Tbsp honey
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
2 thin slices Pancetta
Put it together:
Toast chopped hazelnuts, let cool, combine with bread crumbs, salt and pepper. Set aside.
Combine pumpkin, honey, butter, broth and heavy cream in a medium saucepan, and simmer for about 10 minutes , Season with salt and pepper to taste. Keep the mixture warm.
Preheat a cast-iron skillet or saute pan over medium-high heat. Pat scallops dry with a paper towel and season them with salt and pepper to taste. Dredge them in the hazelnut crumbs Add oil to the pan, and then add scallops. Cook for 2 to 3 minutes on each side until they're firm and browned.
Pour soup into wide-rimmed serving bowls. Add scallops. garnish with chopped chives and thin slice Pancetta.
John Reis
Executive Chef
Hilton, Harrisburg
1 N. 2nd Street
Harrisburg, PA 17101
www.harrisburghiltondining.com
